RUSSIAN FISH PIES. lib Fether-Flake rolled about J-inch thick, then divide into about four equal squares. Put filling in centre, draw each corner to the centre and press edges well together. Bake 20 minutes in a good oven. Fish Filling: I tin salmon (any cooked fish would do); i pint milk; 1 idvel tablespoon flour; 1 level tablespoon butter; salt; pepper; lemon juice; 1 hard-boiled egg; 1 tablespoon chopped parsley. Make sauce with the milk, butter and flour, then add fish flaked into small pieces. Use cold. Fether-Flake is beautiful puff pastry ready for “Just roll and bake.” At the Ernest Adams Ltd. Cake Shop, 9d per lb.—Advt. •
Winter eggs at summer prices by preserving with Ovoline Paste. Refuse substitutes. Ovoline is best.—Advt.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/GEST19311029.2.60.2
Bibliographic details
Greymouth Evening Star, 29 October 1931, Page 10
Word Count
123Page 10 Advertisements Column 2 Greymouth Evening Star, 29 October 1931, Page 10
Using This Item
The Greymouth Evening Star Co Ltd is the copyright owner for the Greymouth Evening Star. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of the Greymouth Evening Star Co Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.